chicken piccata

A lovely Italian dish especially for the caper fans out there. Serve over pasta or as is!

• 4 chicken breast cutlets 1/4″ thick (pound if necessary)
• flour
• olive or Canola oil
• 3 cloves garlic, minced
• 1 cup chicken stock or white white or combination of both
• juice from 1/2 of lemon
• 1 1/2 tbsp. capers (or more to taste!)
• salt
• pepper
• parsley

1. Pour enough flour to dredge chicken in a bowl. Mix in salt and pepper.
2. Pour enough oil to cover the bottom of a large saucepan and heat. Place dredged chicken cutlets in oil and fry both sides until golden brown. Remove chicken from pan and cover.
3. Remove oil from pan. Put chicken stock/wine, lemon juice, capers, and garlic in pan and reduce heat to medium-low. Put chicken back in pan and simmer for 3-5 minutes.
4. Remove chicken from pan and cover. Add butter to sauce, turn up the heat, and bring to a boil. Turn down the heat and stir until sauce thickens a little. Then let simmer for a few minutes until consistency is to your liking.
5. Pour sauce over chicken and serve as is or over pasta. Garnish with parsley.

Serves 4